Tamale Corn & Bean Casserole

1 1-lb. can salt free (or regular) cream-style corn
1/2 c. skim milk
1 T. vegetable oil
1 c. yellow cornmeal
1 t. sugar
1 t. baking powder
1/2 t. dried oregano
1/4 t. salt
1 4-oz. can whole green chilies, hot or mild, rinsed and drained, and cut into 1/2" strips
3/4 c. (3 oz.) cheddar cheese, shredded
1 1-lb. can pinto beans, rinsed and drained (or 2 c. cooked beans)
2 1-lb. cans salt-free (or regular) stewed tomatoes

Preheat oven to 350 degrees.

Lightly oil a 1-qt. casserole or spray with cooking spray.

In a large bowl, combine corn, milk, and oil. Mix well.

In a small bowl, combine cornmeal, sugar, baking powder, oregano, and salt. Mix well. Add to corn mixture, mixing until all ingredients are moistened.

Place half of the corn mixture into prepared casserole. Arrange chilies over corn mixture. Spread cheese evenly over chilies and top with beans. Top with remaining corn mixture. Bake uncovered for 1 hour.

While casserole is baking, heat stewed tomatoes. To serve, top each casserole serving with a generous spoonful of the tomatoes.

Serves 6.

Adapted from The Meatless Gourmet, p. 66.